GMP b1 - en 20150101

B
Module: Feed Safety Assurance
GMP+ B1
Production, Trade and Services
1
Version: 1st of January 2015
EN
© GMP+ International B.V.
All rights reserved. The information in this publica-

tion may be consulted on the screen, downloaded
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History of the document
Revision no. / Amendment Concerns Final implemen-

Date of approval tation date
0.0 / 09-2010 Previous versions can be found in History 01-01-2011
0.1 / 09-2011 01-01-2012
0.2 / 11-2012 01-03-2013
1.0 / 06-2014 Editorial changes: Entire 01-01-2015
All editorial changes are listed in a factsheet Document
Chapter 2 has been updated. Emphasized is 2 01-01-2015

that GMP+ FSA requires the implementation
of a management system to assure the feed
safety, as defined in applicable legislation
and GMP+ FSA standards
The requirements regarding the notification 6.6 01-01-2015
of contamination in feed towards customers
and in the framework of the EWS has been
updated.
Requirements for control of residues have 6.7.1.5 01-10-2015

been updated. Detailed requirements have
been transferred into 1 new appendix, called
GMP+ BA2 ‘Control of residues’.
Requirements for specification of the status 7.10.2 01-10-2015

of the feed product or service to be pur-
chased has been updated.
GMP+ B1 Production, Trade and Services 2/40

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Version: 1 of January 2015 GMP+ International
INDEX
1 INTRODUCTION ................................................................................................................. 5
1.1 GENERAL ............................................................................................................................. 5
1.2 STRUCTURE OF THE GMP+ FEED CERTIFICATION SCHEME .............................................. 5
1.3 SCOPE AND APPLICATION OF THIS STANDARD .................................................................... 6
1.4 THE STRUCTURE OF THIS STANDARD .................................................................................. 7
1.5 EXCLUSION OF REQUIREMENTS .......................................................................................... 7
2 FEED SAFETY MANAGEMENT SYSTEM OBJECTIVE ................................................. 8
3 TERMS AND DEFINITIONS ............................................................................................... 8
4 FEED SAFETY MANAGEMENT SYSTEM ....................................................................... 9
4.1 REQUIREMENTS FOR THE FEED SAFETY MANAGEMENT SYSTEM ........................................ 9
4.2 DOCUMENTATION .............................................................................................................. 11
4.2.1 General ......................................................................................................................... 11
4.2.2 Quality manual ............................................................................................................ 11
4.2.3 Control of the documentation .................................................................................... 11
4.2.4 Control of the records ................................................................................................. 12
5 MANAGEMENT RESPONSIBILITY ................................................................................ 13
5.1 MANAGEMENT COMMITMENT ............................................................................................. 13
5.2 FEED SAFETY POLICY ........................................................................................................ 13
5.3 PLANNING .......................................................................................................................... 13
5.3.1 Feed safety objectives ............................................................................................... 13
5.3.2 Planning of the feed safety management system .................................................. 13
5.4 RESPONSIBILITY, AUTHORITY AND COMMUNICATION ON FEED SAFETY ............................ 14
5.4.1 Responsibility and authority ...................................................................................... 14
5.4.2 HACCP-Team ............................................................................................................. 14
5.4.3 Management representative ..................................................................................... 14
5.4.4 Provision of resources................................................................................................ 14
5.4.5 Internal communication .............................................................................................. 14
5.5 MANAGEMENT REVIEW ...................................................................................................... 15
5.5.1 General ......................................................................................................................... 15
5.5.2 Review input ................................................................................................................ 15
5.5.3 Review output .............................................................................................................. 15
6 PREREQUISITES PROGRAMME ................................................................................... 16
6.1 GENERAL ........................................................................................................................... 16
6.2 PERSONNEL ....................................................................................................................... 17
6.2.1 General ......................................................................................................................... 17
6.2.2 Competence, awareness and training ..................................................................... 17
6.3 INFRASTRUCTURE .............................................................................................................. 17
6.3.1 Basic requirements ..................................................................................................... 18
6.3.2 Requirements for facilities, production areas, installations and other facilities . 18
6.4 W ORK ENVIRONMENT ........................................................................................................ 22
6.4.1 Maintenance ................................................................................................................ 22
6.4.2 Cleaning ....................................................................................................................... 22
6.4.3 Pest control .................................................................................................................. 23
6.4.4 Waste control............................................................................................................... 23
6.5 IDENTIFICATION AND TRACEABILITY................................................................................... 23
6.6 EWS AND RECALL............................................................................................................. 24
6.7 PRODUCTION ..................................................................................................................... 25

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6.7.1 Control of production .................................................................................................. 25
7 PROCESS CONTROL ...................................................................................................... 29
7.1 PLANNING OF THE REALIZATION OF A SAFE FEED ............................................................. 29
7.2 REQUIREMENTS FOR THE FEED ......................................................................................... 29
7.2.1 Determination of feed requirements ......................................................................... 29
7.2.2 Review of feed requirements .................................................................................... 30
7.2.3 Description of the feed based on requirements (specifications) .......................... 30
7.2.4 Communication with the customer ........................................................................... 31
7.3 PROCESS INFORMATION .................................................................................................... 31
7.3.1 Flow diagrams of the process ................................................................................... 31
7.3.2 Diagram of the organisation ...................................................................................... 31
7.4 HAZARD ANALYSIS ............................................................................................................. 32
7.4.1 Identification of hazards ............................................................................................. 32
7.4.2 Risk assessment ......................................................................................................... 32
7.5 ESTABLISHMENT OF CRITICAL CONTROL POINTS (CCP’S) .............................................. 32
7.5.1 Determination of control measures .......................................................................... 32
7.5.2 Establishment of Critical Control Points (CCP’s) ................................................... 33
7.6 STANDARDS ....................................................................................................................... 33
7.7 MONITORING AND MEASURING .......................................................................................... 34
7.7.1 Monitoring plan ............................................................................................................ 34
7.7.2 Monitoring plan (supplementary for processing of feed additives / feed
medicines .................................................................................................................................. 35
7.8 CORRECTIVE ACTIONS ....................................................................................................... 35
7.9 VALIDATION OF THE HACCP PLAN ................................................................................... 35
7.10 PURCHASING ..................................................................................................................... 36
7.10.1 Purchasing process................................................................................................ 36
7.10.2 Purchasing data ...................................................................................................... 37
7.10.3 Verification of the purchased product or service ............................................... 37
7.11 PRODUCTION ..................................................................................................................... 38
7.11.1 Customer property.................................................................................................. 38
7.11.2 Maintenance of the product .................................................................................. 38
7.11.3 Labelling and delivery ............................................................................................ 38
8 MEASUREMENT, ANALYSIS AND IMPROVEMENT ................................................... 39
8.1 GENERAL ........................................................................................................................... 39
8.2 INTERNAL AUDIT ................................................................................................................. 39
8.3 VERIFICATION OF THE FEED SAFETY MANAGEMENT SYSTEM............................................ 39
8.4 IMPROVEMENT ................................................................................................................... 40
8.4.1 Continual improvement .............................................................................................. 40
8.4.2 Corrective action ......................................................................................................... 40
8.4.3 Preventive action ........................................................................................................ 40

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1 Introduction
1.1 General
The GMP+ Feed Certification scheme was initiated and developed in 1992 by the
Dutch feed industry in response to various more or less serious incidents involving
contamination in feed materials. Although it started as a national scheme, it has
developed to become an international scheme that is managed by GMP+
International in collaboration with various international stakeholders.
Even though the GMP+ Feed Certification scheme originated from a feed safety
perspective, in 2013 the first feed responsibility standard has been published. For
this purpose, two modules are created: GMP+ Feed Safety Assurance (focussed
on feed safety) and GMP+ Feed Responsibility Assurance (focussed on
responsible feed).
GMP+ Feed Safety Assurance is a complete module with standards for the
assurance of feed safety in all the links of the feed chain. Demonstrable assurance
of feed safety is a 'license to sell’ in many countries and markets and participation
in the GMP+ FSA module can facilitate this excellently. Based on needs in practice,
multiple components have been integrated into the GMP+ FSA standards, such as
requirements for a feed safety management system, for application of HACCP
principles, for traceability, monitoring, prerequisites programmes, chain approach
and the Early Warning System.
With the development of the GMP+ Feed Responsibility Assurance module, GMP+
International is responding to requests from GMP+ participants. The animal feed
sector is confronted with requests to operate more responsible. This includes, for
example, the sourcing of soy and fishmeal which are produced and traded with
respect for humans, animals and the environment. In order to demonstrate respon-
sible production and trade, a company can get certified for the GMP+ Feed Re-
sponsibility Assurance. GMP+ International facilitates via independent certification
the demands from the market.
Together with the GMP+ partners, GMP+ International transparently lays down
clear requirements in the Feed Certification scheme. Certification bodies are able to
carry out GMP+ certification independently.
GMP+ International supports the GMP+ participants with useful and practical infor-
mation by way of a number of guidance documents, databases, newsletters, Q&A
lists and seminars.
1.2 Structure of the GMP+ Feed Certification scheme

The documents within the GMP+ Feed Certification scheme are subdivided into a
number of series. The next page shows a schematic representation of the content
of the GMP+ Feed Certification scheme:

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GMP+ Feed Certification scheme
A – documents
General requirements for participation in the GMP+ FC scheme
B – documents
Normative documents, appendices and country notes
Feed Safety Assurance Feed Responsibility Assurance
C – documents
Certification requirements of the GMP+ FC scheme
D – documents
Guidelines to help companies with the implementation
of the GMP+ requirements
All these documents are available via the website of GMP+ International
(www.gmpplus.org) .
This document is referred to as GMP+ B1 Production, Trade and Services and is

part of the GMP+ FSA module.
1.3 Scope and application of this standard

This standard gives the conditions and requirements for establishing a feed safety
management system to assure:
a. production/processing of feed,
b. trade in feed;
c. storage and/or transhipment of feed
In most cases in this standard in the requirements for production or processing of

feed the word ‘production’ is used. In some cases this may be taken to mean
‘processing’. The requirements relate to each form of physical action on or to feed.
Examples of physical actions during the production or processing of feed are:
collection, drying, cleaning, mixing, packaging, storing, transhipping.
The requirements of this standard apply to organisations, irrespective of their type

or size, which carry out activities which are covered within the scope of this stand-
ard. It is not important whether a company carries out these activities on its own
account or as a (sub)contractor (‘service provider’).
Each participant must establish the company-specific hazards relating to the safety
of feeds and analyse and control them by applying HACCP principles. This stand-
ard describes as accurately as possible for activities or feeds which are covered
within the scope of this standard what the requirements are with respect to the var-
ious risks and what the associated control measures are.

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A participant may make these control measures part of a prerequisites programme
or may implement them as specific measures for controlling a particular critical con-
trol point. This standard also provides requirements for inspections and audits.
If a participant carries out activities with feeds which are outside the scope of this
standard, it may be necessary to apply another GMP+ standard instead of, or in
addition to, this standard.
For exact details is referred to GMP+ C1 Approval Requirements and Procedure for
Certification Bodies, Annex 1
The participant remains responsible at all times for the safety of the feeds and ac-
tivities associated with them, as well as for checking on compliance with the re-
quirements. This must be done by the participant himself. By complying with the
requirements of this standard and by being certified accordingly, the participant can
demonstrate the safety of his services or feeds to third parties.
Irrespective of the obligations arising from this standard, the participant will only
place on the market or offer services regarding feeds which are safe for animals
and (indirectly) safe for the consumers of the animal products.
The participant may not introduce any feeds to the market which represent a dan-
ger to the health of consumers of animal products or animals or to the environment.
1.4 The structure of this standard

This standard is structured according to the latest version of the ISO 9001 stand-
ard. The requirements regarding the prerequisite programme are laid down in chap-
ter 6. Requirements related to the application of HACCP are laid down in chapter 7.
This standard is easy to combine with the ISO 9001, ISO 22000 standard or with
any other GMP+ standard.
GMP+ Appendices (GMP+ BAxx), to which there are also references, are separate
GMP+ documents within the B part. If there is a reference in this standard then it
applies within the framework of this standard. See also Chapter 2.
1.5 Exclusion of requirements

It is possible that certain requirements do not apply to a participant. A participant
may exclude these requirements. Exclusions must, however, be justified and rec-
orded. The exclusions may in any event not lead to the participant supplying feeds
or offering services which do not comply with feed safety as defined in the GMP+
FSA module.
No requirements may be excluded because the participant finds them to be not

relevant such as because customers do not ask for them or because compliance
with these requirements is not a legal obligation or because the company is small.

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2 Feed Safety Management System Objective
Implementation of this standard aims to establish a management system to ensure
the safety and quality of the feed products and feed services, as covered under de
scope of this standard.
This standard is meant to be aligned with applicable feed legislation as well as feed
safety principles and standards that are commonly accepted in the feed sector to
be taken into account when producing and delivering safe feed.
The feed safety management system must ensure that the applicable legal re-
quirements and sector requirements are met, as well as applicable statutory, regu-
latory and contractual arrangements.
Some remarks:
 Regarding the feed legislation, special attention was paid when drawing up this
standard to include relevant requirements of applicable feed legislation. How-
ever, it remains the responsibilty of the participant to ensure full compliance
with relevant feed legislation.
 Additionally, regarding the sector requirements, in some GMP+ appendices
(coded as GMP+ BAxx), a number of sector specific feed safety standards and
conditions have been laid down, which are worldwide to be considered as nec-
essary to meet, in order to produce and deliver safe feed. When this standard
makes a reference to such a GMP+appendix, it is expected that the participant
ensures that the required feed safety management system is effective to meet
these sector specific feed safety standards.
 However, both this standard and the appendices, may not cover all sector spe-
cific feed safety standards. Therefore, also related this item, it remains the re-
sponsibility of the participant to identify all relevant sector specific feed safety
standards and to ensure the feed safety management system is able to control
them.
Certification of the feed safety management system against the requirements of

this standard, does not guarantee legal compliance nor compliance with the sector
requirements, but demonstrates that the participant has a effective feed safety
management system to achieve and maintain legal compliance as well as compli-
ance with sector specific feed safety requirements.
The participant must also comply with the relevant requirements as recorded in the
GMP+ A - documents.
These documents can be found on the GMP+ International’s website
(www.gmpplus.org)
3 Terms and Definitions
See GMP+ A2 Definitions and Abreviations.

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4 Feed Safety Management System
4.1 Requirements for the feed safety management system
The participant must set up the feed safety management system so that it complies
with the requirements of this GMP+ standard. The participant must document this,
implement it and maintain it as well as continuously improve its effectiveness.
The participant must:
a. establish and record the scope of the feed safety management system. The
scope must at least include the activities related to feed for which the
participant is responsible:
1. The responsibility of the participant begins where the responsibility of the

previous link (the supplier) ends, and ends where the responsibility of the
following link (the customer) in the feed chain begins.
2. The participant must specify every feed which he puts on the market,
processes, treats or trades.
3. All business locations and processes / process lines where production,

treatment, processing, trade, storage & transhipment (wether at owned or
hired sites), affreightment and transport of feed (wether packaged or un-
packaged) are carried out, must be brought under the scope of the feed
safety management system. This might mean application of other GMP+
standards as well. See also GMP+ A1 General regulations and the next
subarticles 4.1.a.6 up to 4.1.a.8.
4. If an participant decides to outsource a process which influences

compliance with the requirements on the product, the participant must
ensure that such processes also comply with the requirements of this
GMP+ standard. The participant must at least comply with section 7.10.
5. All other activities, which means the activities which are not able to cover
under this or other GMP+ standards, must also be described by the
participant. The participant must ensure that these activities do not have a
negative influence on the safety of the feed.
Possibilities for exclusions from scope of the feed safety management system:
6. All activities related to pet foods may be excluded on the condition that
they are produced, traded and/or transported as such separately and that
they do not have an influence on the safety of feed which are covered
under the feed safety system.
7. For a company which also carries out trading activities it is permissible to

exempt the part of the trade in non – GMP+ certified feeds from the scope
of the feed safety management system. This should however be available
for checking. The participant will in his records make a clear and demon-
strable distinction between the GMP+ assured feed materials and the non
– GMP+ assured feed materials.

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See GMP+ BA6 Minimum requirements for labelling & delivery for the spe-
cific requirements regarding the trade and labelling of non-GMP+ certified
feeds.
Feed materials which are delivered to livestock farmers, irrespective of

whether they participate or not in chain quality programmes, should always
be covered by the GMP+ certificate.
8. Transport of packaged raw materials or feed

If a participant makes use of an external carrier for the transport of
packaged raw materials of feed, then this external carrier (and / or freight
broker) does not have to be GMP+ certified or equivalent. Risk
assessments must consider any potential hazards and ensure that
controls effectively preclude any serious risk of contamination. Transport
of packaged feed must take place in a clean and dry loading compartment.
Sealed loading units

Under certain conditions sealed loading units are considered to be pack-
aged products and therefore non-certified external carriers can be used.
This is allowed when non-certified external carrier has no influence on the
transported raw materials or feed ingredients. The carrier just positions
this sealed loading unit on a chassis and brings it to the customer. Additio-
nally to the above requirements this means practically that:
a) Management of cleaning and inspection of the loading unit is the re-

sponsibility of participant.
b) The loading unit must be closed and sealed on the responsibility of the
participant immediately after loading. The seal may only be broken at
the customer.
c) The carrier may not use own loading / unloading equipment (pipes,
hoses etc.) unless the participant has agreed this with the customer.
b. determine the sequence and interactions of the processes; identify all critical
items in the production process which influence the feed safety of the feed or
the service (see section 7.4)
c. determine criteria and methods required to ensure that both the

implementation and control of these processes are effective
d. ensure that resources and information are available as required for the
implementation and monitoring of these processes
e. monitor, measure and analyse these processes
f. implement actions which are necessary to achieve planned results and

continuous improvement of these processes.
These processes must be managed by the participant in accordance with the

requirements of this GMP+ standard.

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NOTE:
If at one location several companies carry out activities covered by a GMP+
standard, each of them must hold a certificate for these activities. See GMP+ A1
General Regulation.
4.2 Documentation
4.2.1 General
The participant must maintain a register of the documentation related to the
production process and the controls.
The participant must have a documentation system for the description of the critical
points in the production process and for the drawing up and implementation of a
feed safety management system. He must keep the results of the controls. All
these documents must be kept to be able to trace the production history of any
batch of feed put on the market and in the event of complaints to be able to
determine responsibility.
The documentation of the feed safety management system must include:

a. documented statements of the involvement of the management, the feed
safety policy and feed safety objectives
b. a quality manual
c. documented procedures required by this GMP+ standard
d. documents with which the participant ensures the effective planning,
implementation and control of the production processes
e. records required by this GMP+ standard (see section 4.2.4)
f. all relevant required permits, records and certificates under the applicable feed
legislation.
4.2.2 Quality manual

The participant must set up and update a quality manual which includes:
a. the scope of the feed safety management system, including the details of and
clear justification for any exclusions
b. the documented procedures as required as a minimum under the GMP+
standard(s) which have been established for the feed safety management
system or a reference to them
c. a description of the interactions between the processes of the feed safety
management system
d. the structure of the documentation.
4.2.3 Control of the documentation

Documents which are required by the feed safety management system must be
controlled.
There is a documented procedure in which the authorities related to the approval,

issue and control of documents and data are regulated. Controls are established in
this as needed to:
a. approve documents with respect to suitability before they are issued;

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b. review documents and update them if necessary and to re-approve them; as in
the event of changes to applicable the feed legislation and/or the GMP+
standard;
c. know changes and the current revision status of the documents;
d. have the current versions available at workplaces where activities are carried
out which are important for the implementation of feed safety;
e. keep documents legible and easily recognisable;
f. keep documents from an external source recognisable as such and controlling
their distribution;
g. prevent of unintended use of lapsed documents and application (=using) of
appropriate identification if they are retained for whatever reason.
Records must be controlled in accordance with the requirements in section 4.2.4.
4.2.4 Control of the records

Records must be established and maintained to provide evidence of compliance
with the requirements and of the effective operation of the feed safety system so
that the feed safety of the feed is guaranteed.
Records must be legible, easily recognisable and retrievable. A well-documented

procedure must be established to define the control required for the identification,
storage, protection, retrieval, storage period and destruction of records.
The storage period for these records amounts to at least three years unless a
longer storage period is required according to the applicable feed legislation or
other regulations.

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5 Management responsibility
5.1 Management commitment

Top management must demonstrate its involvement in the development and
implementation of the feed safety management system and the continuous
improvement of its effectiveness through:
a. making known within the organisation the importance of compliance with both
the requirements of the customers and the applicable feed legislation;
b. establishing the feed safety policy (see section 5.2);
c. establishing a management statement;
d. establishing feed safety objectives (see section 5.3.1);
e. carrying out management reviews (see section 5.5);
f. ensuring the availability of resources (see section 5.4.4).
5.2 Feed safety policy

Top management must ensure that the feed safety policy:
a. is appropriate for the production and maintenance of safe feed;
b. is matched to the requirements of customers as established within the
framework of chain programmes;
c. prescribe that the organisation works in accordance with the requirements
of the feed safety management system;
d. offers a framework for the establishment and assessment of feed safety
objectives;
e. is made known and is understood within the organisation, and;
f. is reviewed for continuing suitability and improvement.
5.3 Planning
5.3.1 Feed safety objectives

Top management must ensure that objectives related to the safe production of feed
are established for relevant functions and levels within the organisation. The feed
safety objectives must be measurable and consistent with the feed safety policy.
5.3.2 Planning of the feed safety management system

Top management must ensure that the feed safety management system is
implemented and maintained correctly in order to comply with both the
requirements in section 4.1 and the feed safety objectives, and
the operation and cohesion of the feed safety management system is maintained
when changes relating to the feed safety system are planned and implemented.

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5.4 Responsibility, authority and communication on feed safety
5.4.1 Responsibility and authority

Top management must ensure that the responsibilities and competences are
defined and made known in writing within the organisation. This applies in particular
to the HACCP team (see section 5.4.2) and to the other functions which influence
feed safety. The participant must record the responsibility structure in an
organisational chart.
5.4.2 HACCP-Team
Top management must establish a HACCP team to set up and maintain the feed
safety system.
Top management must show that the HACCP team has sufficient expertise in
various disciplines, or can obtain this, if necessary for the establishing and
maintenance of the feed safety system (see section 6.2.2a).
In the event of more than one HACCP team, there must be a coordinator who has
responsibility for progress and for the proper establishment and maintenance of the
feed safety system.
5.4.3 Management representative

Top management must appoint a management representative who, irrespective of
other responsibilities, must have the responsibility and authority:
a. to establish a feed safety management system and to implement it and
maintain it in accordance with this standard, and
b. to report to top management on the performance of the feed safety
management system and any need for improvement, and
c. to ensure that the awareness of the requirements of chain stakeholders is
promoted throughout the whole organisation.
5.4.4 Provision of resources

Management must determine which resources are needed and ensure that these
resources are available
a. to implement and maintain the feed safety management system and continually
to improve its effectiveness.
b. to improve feed safety through compliance with the requirements of the chain
stakeholders as established in the GMP+ FSA module.
5.4.5 Internal communication

Top management must ensure that appropriate methods of communication are
established within the organisation and that communication takes place with
respect to the effectiveness of the feed safety management system in order to
comply with the GMP+ standard.

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5.5 Management review
5.5.1 General
Top management must review the feed safety management system at least once
per year with regard to effectiveness and whether it is possible to comply with the
requirements of this standard. This review must also include the assessment of
opportunities for improvement as well as the need for changes in the feed safety
management system, including feed safety policy and feed safety objectives.
Records of management reviews must be kept (see section 4.2.4).
5.5.2 Review input

The input to the management review must include information on:
a. results of the monitoring plan (section 7.8.1), the internal audits (section 8.2)
and the verification (section 8.3)
b. the assessment and evaluation of the suppliers (sections 7.11.1 and 8.3)
c. results of external audits
d. feedback from customers
e. the extent to which the processes and the feed comply with the requirements
f. status of preventive and corrective actions
g. follow-up measures from previous management reviews
h. changes which may influence the feed safety management system, and
i. recommendations for improvement.
5.5.3 Review output

The output of the management review must consist of the exclusions and
measures with respect to:
a. improvement of the effectiveness of the feed safety management system
b. improvement of the feed with respect to the requirements of the stakeholders
in the chain, and
c. requirement for resources.

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6 Prerequisites Programme
6.1 General
In order to be able to apply the HACCP principles successfully, the participant must
establish and apply a general prerequisites programme for various parts of the
business process as shown in the table. If this is not sufficient then the participant
must detail and implement additional prerequisites.
The participant may exclude prerequisites as long as reasons are given. The re-
quirements specified in section 1.2 Exclusion of Prerequisites also apply.
Summary table of GMP+ prerequisites
Section Subject Section Subject
6.2 Personnel 6.3.2.4 Other facilities

6.2.1 General Processing aids
6.2.2 Competence, awareness Packaging material
and training
6.3 Infrastructure Water
6.3.1 Basic requirements 6.4 Working environment
6.3.2 Requirements for company 6.4.1 Maintenance
layout, production areas,
installations and other
facilities
6.3.2.1 Business set-up 6.4.2 Cleaning
6.3.2.2 Production areas 6.4.3 Pest control
General 6.4.4 Waste control
Windows and other open- 6.5 Identification and traceability
ings
Disposal facilities General
Ceilings Retained samples
Water drainage 6.6 EWS and Recall
Light 6.7 Production
Access regulation 6.7.1 General (= control of production)
Storage areas 6.7.1.1 Drying
Physical separation 6.7.1.2 Dosage
Silos 6.7.1.3 Mix
6.3.2.3 Installations 6.7.1.4 Pelletising/expansion/extruding
Mixing installations 6.7.1.5 Control of residue norms
Weighing / dosage installa- Carry-over
tions
Drying installations Production sequence
Measurement facilities on 6.7.1.6 Return flows
process equipment
Control of monitoring and
measurement equipment

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6.2 Personnel
6.2.1 General
Personnel performing work affecting feed safety must be competent based on
appropriate education, training, skills and experience. The participant must have
sufficient personnel with the skills and qualifications which are required for the
production of safe feed.
The production department must be led by a person who has the necessary
qualifications.
Where relevant, a person with relevant qualifications, must be responsible for

quality control.
An organisation chart must be drawn up. There must also be a description of the
qualifications (for example diplomas, professional experience) and the
responsibilities of the supervisory personnel which must be made available to the
competent authorities who are responsible for inspection.
The personnel must be clearly informed in writing of the tasks, responsibilities and
authority, especially in the event of changes, to obtain the desired feed safety.
The participant must ensure that the personnel take care of themselves with
respect to feed safety. Protective clothing must be worn if the risk assessment
shows that contamination of feed materials may occur.
There must be clear rules with respect to eating, drinking and smoking in the
production areas which are aimed at avoiding contamination of feed.
6.2.2 Competence, awareness and training

The participant must:
a. determine the necessary skills for the personnel performing work which
influences the achievement of safe feed. This also applies to the HACCP team
b. provide training or take other actions to satisfy these needs
c. evaluate the effectiveness of the actions taken
d. ensure that its personnel are aware of the importance of their activities with
respect to feed safety and how they contribute to the achievement of feed safe-
ty objectives
e. maintain records of personnel education, training, skills and experience (see
section 4.2.4).
6.3 Infrastructure
The participant must determine, provide and maintain the infrastructure needed to
comply with the product requirements (see also section 7.4.2).
Infrastructure includes, as applicable:

a. buildings, workspace and associated facilities (such as tools and machines)
b. process equipment (both hardware and software), and
c. supporting services (such as transport or communication).

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6.3.1 Basic requirements
Production must be carried out in an environment where it is not possible for the
presence of potentially hazardous substances to lead to an unacceptable level of
those substances in feed.
Production buildings may not stand on or near places which clearly present a
danger to feed safety such as contaminated sites, waste sites, etc. If the
environment entails risks for feed safety the participant must show by way of a risk
analysis that the risks are sufficiently controlled.
6.3.2 Requirements for facilities, production areas, installations and other facilities
6.3.2.1 Facilities
The facilities must be such that:
a. the chance of errors is as small as possible and contamination, cross-
contamination and general harmful effects on the safety and quality of the feed
is avoided as much as possible
b. no confusion can occur between different products, the products are properly
identified and no incorrect use of the products can take place
c. that a strict and complete physical and organisational separation is applied and
maintained between on the one hand feed products and on the other hand
products which must not be in feed1.
This separation is intended for the prevention of a mixing of feed and these
products taking place with risks for feed safety. See section 6.4.4.
6.3.2.2 Production areas

Areas for the production, processing and storage of feed and also equipment,
containers, boxes, vehicles and their immediate surroundings must be clean.
The lay-out design, construction and size of the production areas and equipment
must:
a. be such that cleaning and/or desinfection and maintenance can be carried out
in a proper fashion. This applies in particular to materials and surfaces which
come into direct contact with feed materials
b. are in good technical condition
c. are appropriate for their intended use and function in accordance with their
intended use
d. make good hygiene production and practices possible.
The production areas are designed and equipped in such a way that:
e. production can take place in a tidy and orderly fashion
f. the quality and safety of the feed can be guaranteed throughout the whole
production process
g. areas or storage units for products which are not part of feed (section 6.3.2.1c)
are clearly recognizable and/or marked. If applicable the areas or storage units
must be closable to prevent undesirable contamination of feed
h. there is a good resistance to / protection against pest and other animals which
may contaminate the feed.
Windows and other openings must be proofed against pests. Doors must
close-fitting and proofed against pests when closed.
1
Examples are fertiliser, fuel, cleaning and disinfectant agents, glass, crop protection agents, waste.

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They must be closed as much as possible if the production activities permit
this. Windows must be fitted with insect screens if necessary.
Where closure is not (permanently) possible (for example ventilators, doors,
dumping pit, bulk loading, etc.) measures must be taken (such as insect
screens or plastic flaps) to restrict the entry of pest.
i. drainage facilities are appropriate for the intended purpose. They must be
designed and constructed in such a way that any risk of contamination of the
feed is prevented.
j. ceilings and overhead fixtures must where necessary be designed, constructed
and finished in such a way that no dirt can accumulate and condensation,
undesirable moulds and shedding of particles are reduced so that the safety
and quality of the feed is not affected.
k. drains water, waste water and rain water is removed in such a way that the
equipment and the safety and quality of the feed is not affected. Spoilage and
dust must be kept under control in order to prevent the penetration of harmful
organisms.
l. there is sufficient daylight and/or artificial light to guarantee the production of
safe feed. Contamination of the feeds should be prevented in the event of
lighting breakage.
m. the areas, including the company site around them, are only accessible for
persons who have been given permission to do so by the participant. There is
also an access arrangement for visitors.
With respect to storage areas the following also applies:

n. feeds are stored and transported in appropriate containers. They are stored in
areas which are designed, equipped and maintained in order to ensure good
storage conditions.
o. feeds can be stored and transported in such a way that they can easily be
identified and confusion and cross-contamination are avoided and detoriation
is prevented. A separate section of the storage area is intended for the storage
of premixes and feed additives. Veterinary medicines must also be kept in a
locked room.
p. processed feed are kept separate from unprocessed feed materials and feed
additives in order to avoid cross-contamination of the processed feed. If the
participant stores multiple products in a storage area he must take measures to
avoid undesired mixing. Untreated and treated products are, where necessary,
separated to prevent microbiological cross-contamination.
q. if the participant stores products in silos he must prevent the build-up of
material and the forming of condensation as much as possible.
r. the participant must record the release of silos clearly.
s. record of date of silo / tank empty report (minimum 1x per 3 months) 2.
(If this is not feasible in practice then a company may in certain situations use
a lower frequency of silo empty reporting. The reasons for this should be given.
The company should realise that any recall will be larger in size because the
period of time between two silo empty reports will be longer.
6.3.2.3 Installations
The receptacles and equipment installations used for the transport, storage, inter-
nal transport, handling and weighing must be clean and in a sufficiently clean and
hygienic condition that they have no negative influence on the feeds which come in
contact with them.
2
For wet by-products from a continuous production process the date of silo empty reporting must be
recorded. The time of silo empty reporting depends on the production process.

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Mixing installations
All mixing installations which is used for the production of feed must be appropriate
for the range of weights or volumes to be mixed in order to obtain homogenous
mixtures and dilutions. The participant must demonstrate the effectiveness of the
mixing installations with respect to homogeneity. See the requirements in section
6.7.1.3.
Weighing / dosage equipment

All scales and metering devices installations which are used in the production of
feed must be appropriate for the range of weights or volumes to be weighed or
dosed, and their accuracy must be checked regularly.
The dosage capacity must also be matched to the quantity of product to be

disseminated.
The following must be clearly stated and recorded with respect to the installations:
d. the minimum and maximum weight permissible for the weighing equipment or
dosage equipment;
e. the accuracy of the weighing or dosage installations.
Security must be applied such that the participant is sure that the weighed and/or
dosed quantity of component is actually put into the feed (batch) for which it is
intended.
If the participant makes use during production of dosage silos when filling these
silos a proper locking system must be used.
Driers / drying installations

In the event of direct drying the participant must show by way of a risk analysis that
the drying process leads to feed which comply with the product standards. Special
attention is required for the choice of fuel. Undesirable substances (such as dioxins
and PAHs) must not be able to contaminate the feed possibly as a result of the
drying process.
Measuring facilities on process equipment installations

Installations / equipment for heat treatment, chilling, freezer storage and freezing
must be designed such that the required product temperatures can be reached and
that the temperature can be kept sufficiently low that the safety and soundness of
the feed is maintained. The time and temperature must be registered.
If necessary, the equipment must be provided with effective resources for the con-
trol and recording of the humidity, air flow and other process parameters which may
have a harmful influence on the safety and soundness of feeds.
Control of monitoring and measurement installation

The participant must determine before implementation of the monitoring plan which
monitoring and measurement installations is required to demonstrate the feed
safety of the feed. The monitoring and measurement equipment must be registered
(see section 4.2.4).

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The participant must establish processes to ensure that the monitoring and
measurement can be carried out and that it is carried out in a way which matches
the monitoring and measurement requirements.
The measurement installations must:

a. be calibrated or verified at specified intervals or prior to use in accordance with
measurement standards which are derived from international or national
measurement standards; if such standards do not exist the basis used for the
calibration or verification must be recorded (see section 4.2.4) and inspections
must be in accordance with standardised checklists;
b. adjusted or re-adjusted if necessary;
c. identified so that the calibration status can be determined;
d. secured against adjustment which would make the measurement result invalid;
e. protected against damage and deterioration during handling, maintenance and
storage.
The participant must also assess and record the validity of the previous
measurement results if it appears that the monitoring and measurement equipment
does not function in accordance with the requirements. The participant must take
appropriate measures with respect to the equipment and any product which is
influenced by it. Records of the results of calibration and verification must be
maintained (see section 4.2.4).
If computer software is used in the monitoring and measurement of specified

requirements this software must be validated. This must be done before initial use
and re-confirmed if necessary.
Control of monitoring and measurement installations (supplementary)

Installations which are used for the weighing/dosage of premixes, feed additives
and feed medicines must be calibrated at least twice a year according to a method
established by the organisation and which is sufficient to achieve the objectives of
the GMP+ FSA module.
All installations which are used for the dosing of - for example - feed materials must
be calibrated at least once per year.
6.3.2.4 Other facilities

Processing aids
For the processing aids used in production it must be demonstrated that the unin-
tentional but technically unavoidable presence of residues of these processing aids
or their derivatives in the end product has no detrimental effects on animal health,
human health or the environment and no technological effect at all on the end
product.
Packaging material
The packaging material used must be sound. Materials used for packaging must
provide suitable protection for the feeds so that pollution or contamination is mini-
mised, damage is avoided and the materials can be provided with suitable labelling.
Packaging materials must not be toxic and may not form any threat to the safety
and soundness of feeds under the conditions established and laid down for storage
and use.

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Reusable packaging should be sufficiently sturdy, easy to clean and, if necessary,
should be able to be disinfected. The participant must, if necessary, establish a
cleaning regime on the basis of a hazards analysis. If applicable, special attention
must be paid to the return of pallets and other reusable packaging material.
Water or steam
The water or steam used for the production (including cleaning activities) of feeds
must be safe for animals. The participant must ensure that the feeds are not con-
taminated through the use of water of poor quality. Water supply lines must be of
inert material.
6.4 Work environment

The participant must determine and manage the work environment needed to
achieve conformity with feed safety requirements.
6.4.1 Maintenance
Production areas and equipment which are intended for use in storage and/or
production must be properly and regularly checked in accordance with the
procedures established in writing by the producer for feed.
The activities and findings must be recorded.
6.4.2 Cleaning
Dust, dirt and feed remains can form a major breeding ground for the growth of
micro-organisms which can contaminate feed materials. The accumulation of dust,
dirt and feed remains must therefore be avoided as much as possible.
The following applies to all areas:

a. Spoilage must be prevented as much as possible and kept under control in
order to prevent pest invasion.
b. Where necessary the temperature must be kept as low as possible in order to
prevent condensation or spoilage.
Cleaning programmes must be introduced. This must include responsibilities and

methods, frequency and times of the cleaning.
The cleaning and decontamination agents require special attention. These must be
appropriate for the purpose for which they are used. They must also not form any
risk to feed safety.
The residues of cleaning and disinfecting agents must be kept as small as possible.
Machinery which come into contact with dry feed must be dried after wet cleaning
or must be dry when they are to be used again.
The cleaning programme, carried out, must be recorded by the participant (section
4.2.4), so that it is clear that the programme was correctly carried out.

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6.4.3 Pest control
The participant must ensure that a level of cleanliness and tidiness is achieved in
every stage of production that no pest are attracted. The purpose of this is to
prevent the feed material being contaminated.
Effective programmes must be used for combating harmful organisms. Everything

which is reasonably possible and effective must be done to keep birds, pets and
pest away from the production areas and to prevent their presence. Acceptable and
permitted pest control methods and resources must be used taking into considera-
tion the safety of the employees and the safety of the animal feed.
Pest control is done by persons who are qualified to do so. The pest control
programme carried out, must be recorded by the participant (section 4.2.4) so that
it is clear that the programme was correctly carried out.
6.4.4 Waste control

Waste and material that is not appropriate as feed must be identified as such and
kept separate. If such materials contain hazardous concentrations of feed
medicines, contaminants or other hazards, they must be removed in a proper
fashion and may not be used as feed (see section 6.3.2.1.c).
Waste must be collected and stored in clearly designated bins or containers.

Places where waste is collected and stored must be included in the cleaning and
disinfestation programmes.
The participant must make clear how waste and its removal is controlled and must
be able to show that the waste does not and can not get into the feed chain.
6.5 Identification and traceability

Products (as defined in GMP+ A2 Definitions and Abbreviations) must be traceable
in all stages of production, processing and distribution so that, where necessary,
they can immediately be withdrawn from the market specifically and precisely
and/or the users of these products can be properly informed. The participant must,
for this purpose, set up and describe an internal traceability procedure.
The participant must take appropriate measures to ensure that the feed produced
can be traced effectively during all the stages specified above for which the
participant is responsible (also refer to section 4.1). The participant must maintain a
register with the relevant details with respect to purchase, production and sale
which can be used to trace the products from reception to delivery (including
export to the final destination). The required information must be available within
four hours unless the authorities determine a shorter time
See GMP+ D2.4 Guideline for Traceability for more information about setting up a
internal traceability procedure.
The participant must record the following details for all products and services
a. Name and address details of suppliers and customers;
b. Date of delivery;

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c. Type of product or service;
d. Product quantity;
e. Batch number where appropriate. This can also be designated as a manufac-
turer’s batch number, a reference number, a batch number or a lot number.
f. transport/ distribution details (if the participant is responsible for transport)
The participant should himself determine whether the recording of other details is
necessary.
Retained samples:
In addition, within the framework of traceability, sufficient samples of the ingredients
and of each batch of feed manufactured and put into circulation or of each specific
portion of production in the case of continuous production must be taken in suffi-
cient quantity by a procedure pre-established by the participant and be retained. 3
This applies in any event if the participant receives and processes a feed so that
this feed is sent out being no longer as it was received.
These samples must be sealed and labelled in such a way that they are easily
identifiable. They must be stored in such a way that any change to the composition
or any deterioration of the sample is excluded. They must be kept available for the
competent authorities for a period which has been matched to the use for which the
animal feeds were put on the market.
In the case of animal feed for animals which are not intended for human consump-
tion the participant must only keep samples of the manufactured animal feed (end
product).
The participant may enter into written agreements with third parties on the taking and
storing of samples. This may, for example, be applicable when the participant is not
the manufacturer or the recipient of the product.
GMP+ BA13 Minimum Requirements for Sampling includes guidelines for sam-
pling.
6.6 EWS and Recall

The participant has a documented procedure for the (early) signalling and treat-
ment of signals which indicate that the safety of an animal feed might not match the
statutory norms or the norms laid down in the GMP+ FSA module and which might
lead to damage to subsequent links in the chain. Signals will be assessed on this
basis.
When an animal feed is discovered which does not comply with:

a. the statutory provisions with respect to safety, or
b. usual trading quality, or
c. the essential requirements of the GMP+ FSA module.
then the participant will undertake the following actions:

a. inform the customers:
- In case of exceeding the maximum permitted level(s) of undesirable sub-
stances in feed as mentioned in legislation or/and GMP+ BA1 Specific feed
3
This is a legal requirement, derived from the feed hygiene regulation (Regulation (EC) No 183/2005
laying down requirements for feed hygiene). GMP is consistent with this.

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safety limits, the customers must be informed within 12 hours after confir-
mation of the contamination.
- In case of all other perceived non-conformities and irregularities (others
than complaints, see GMP+ BA5) not controlled by the participant, which
could have consequences for the customers, the customers must be in-
formed as soon as possible, and
b. immediately block the animal feed or have it blocked, and
c. recall the animal feed and make sure that it stays outside the animal feed and
livestock farming sectors,
unless the participant can demonstrate that the non-conformity is without harmful
consequences for the health of animals or humans and that the statutory norms are
not exceeded.
If there is a potential hazard which cannot be controlled by the participant in ques-

tion and which may also cause damage to others, then the participant is obliged to
inform GMP+ International properly and adequately. The participant needs to notify
GMP+ International and the Certification Body in accordance with GMP+ BA5 Min-
imum Requirements EWS. If it is a legal obligation, the participant also needs to
notify the non-conformity to the competent authority in the country or region of resi-
dence.
The participant must draw up a recall procedure for the above actions. After the
establishment of the recall procedure then a recall simulation must be carried out
within three months. The recall simulation must be repeated every year after this.
The experience gained during this recall simulation should be recorded.
6.7 Production
6.7.1 Control of production

The participant must plan production and implement it under controlled
circumstances.
There must be supervision on the presence of feed, undesirable substances and

other contaminants which are harmful to the health of humans or animals and
proper control strategies must be available to make the risk as small as possible.
Controlled circumstances must, where applicable, consist of:

a. the availability of information describing the characteristics of the feed (see
section 7.3.3)
b. ensure that production activities by the participant are carried out in
accordance with written instructions and procedures in order to control the
critical points in the production process (see section 4.2.1);
c. the use of appropriate equipment (see section 6.1);
d. sufficient appropriate resources must be available to carry out the controls
during the production process (see section 7.8.2);
e. the implementation of monitoring and measurement (see section 7.8), and
f. the implementation of activities in the area of release, delivery and after-sales.

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6.7.1.1 Drying
In the event of direct drying (= drying where the combustion gases come in direct
contact with the animal feed) the participant selects on the basis of a risk
assessment only those fuels who do not form a danger to the safety of the animal
feed. He will in any event ensure that no use is made of prohibited fuels as
specified in GMP+ BA3 Minimum Requirements Negative List.
6.7.1.2 Dosage
Technical and organisational measures must be taken to prevent cross-
contamination and errors or to limit them as much as possible.
The participant must ensure that the right feed materials, feed additives, feed
medicines and other products are processed in the right dosage and in the right
feed.
Premixtures with coccidiostatica and histomonostatica4 and feed medicines must

be added to the main flow of the compound feed as close as possible to or in the
mixer but after the hammer mill or milling process.
The participant must keep a record of which raw materials are used in the feed to
guarantee traceability. This data must be kept available for the competent
authorities for a period which has been matched to the use for which the feed were
put on the market.
6.7.1.3 Mixing
The participant must ensure that feed materials and feed additives and feed
medicines are mixed uniformly through the feed using the mixing equipment. He
must ensure that:
a. the rate of feed of the mixer lies between established minimum and maximum
volume values;
b. the mixing time amounts to an established and recorded minimum time;
c. the mixing time must begin once all the ingredients in the mixer have been
dosed. The participant must provide the reasons for the chosen mixing time
and rate of feed.
6.7.1.4 Pelletising / Expansion / Extruding

In pelletising / expansion / extrusion the conditions must be attuned to the stability
of the processed feed additives and feed medicines, in accordance with the
processing advice as provided by the supplier.
If the participant produces poultry feed, in which Salmonella-critical feed materials

have been processed, a Salmonella kill step must be applied. See GMP+ BA4 Min-
imum Requirements for Sampling and Analysis with additional requirements for the
use of Salmonella-critical feed materials.
6.7.1.5 Cross contamination
Based on a risk assessment, the applicant must implement procedures to control

the cross-contamination in order to meet the quality and safety standards. Special
attention must be paid to control (legally) defined residue levels of substances.
4
These additives are included in Group E of EU Regulation 1831/2003, Article 6, paragraph 1

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Knowledge of the carry-over is necessary as part of Good Manufacturing Practices,
and also to establish adequate procedures for controlling cross-contamination.
Accepted methods to measure the carry-over are laid down in GMP+ BA2 Control
of residues
Guidance
A company must know the carry-over of his production facilities in order to decide if
and how cross-contamination may influence the quality and safety of the produced
feed.
As a result of carry-over, a part of the produced feed may end up in the next batch,
thus introducing a risk that this next feed does not comply with quality and safety
standards.
Especially when residue limits have been established by law or elsewhere
Specific attention must be paid to the implementation of procedures to control resi-

dues levels of feed additives and feed medicines.
Specified residue standards and specific requirements, laid down in GMP+ BA2
Control of residues, must be met. The residue standards of feed additives and feed
medicines, which are laid down in this appendix may not be exceeded. Next to this
the applicant must assure that all control measures must be validated and their
effectiveness must be verified with an appropriate frequency.
In any event the carry-over must be known for production and transport lines in an
installation on which (feed with) coccidiostats or histomonostats or feed medicines
are processed, produced and/or transported.
The participant must record the production order used for production and transport
lines.
NOTE: The production order relates to the whole production process from the re-
ceipt of the raw materials up to and including delivery of the feed and is particularly
important for common transport routes and storage bunkers and silos.
6.7.1.6 Returns
The production process is set up in such a way that internal returns are limited as
far as possible.
If there are internal returns these must be fed back into the batch or run from which
they originated. If this is not possible a record must be kept of in which storage
locations these returns must be stored.
The quality (specifications) of external returns5 must be known. The participant

must have information which shows whether mixing or cross-contamination has
taken place at the external company. A procedure must be established for the
recall of external returns.
There must be an instruction which records which return products may be included
in which products and in what percentage this may take place.
5
This refers to external return flows which have not been taken back under a recall

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This must in any event not be in conflict with the requirements of this GMP+ FSA
module or other regulations.
Return flows of premixtures may only be added to premixtures destined for target
animals.
Daily record-keeping must make it possible to derive how much returned product
has been processed and in what batch (for each feed type).
NOTE: Examples of return products are waste, the first quantities of a batch or
powdered meal from filters in the pneumatic systems of an installation.

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7 Process control
7.1 Planning of the realization of a safe feed

The participant must ensure the introduction, implementation and maintenance of
one or more written procedures which are based on the HACCP principles.
These principles are:

a. to identify any hazards that must be prevented, eliminated or reduced to
acceptable levels (see section 7.4);
b. to identify the critical control points at the step or steps at which control is
essential to prevent or eliminate a hazard or reduce it to acceptable levels (see
section 7.5);
c. to establish critical limits at critical control points which separate acceptability
from unacceptability for the prevention, elimination or reduction of identified
hazards (see section 7.6);
d. to establish and implement effective monitoring procedures at critical control
points (see section 7.7);
e. to establish corrective action when monitoring indicates that a critical control
point is not under control (see section 7.8);
f. to establish procedures to verify that the measures outlined in subparagraphs
(a) to (e) are complete and working effectively. Verification procedures shall be
carried out regularly (see section 7.9 and 8.3);
g. to establish documents and records commensurate with the nature and size of
the feed businesses to demonstrate the effective application of the measures
outlined in subparagraphs (a) to (f) (see section 4.2.1).
7.2 Requirements for the feed
7.2.1 Determination of feed requirements

With respect to the requirements set for feed, the participant must determine:
a. the relevant requirements set in the GMP+ FSA module (see GMP+ BA1
Product Standards. Specific feed safety limits and GMP+ BA3 Minimum
Requirements Negative List), including the requirements for delivery and after-
care and special customer requirements;
b. requirements not established in consultation with the stakeholders in the chain
but which are necessary for the specified or intended use, where known;
c. feed legislation requirements related to the feed and process, and
d. any additional requirements determined by the participant and which relate to
feed safety.
If the participant produces a feed material

a. for which there is no generic risk assessment in the Feed Support Products
(FSP) of GMP+ International, or
b. using a method of production which does not correspond to a risk assessment
which has already been included for the feed material

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the participant must ensure that a risk assessment is included in the database in
question. The above does not apply to feed materials which are only processed in
feeds for domestic animals.
7.2.2 Review of feed requirements

The participant must review the feed requirements. This review (for example: that
there is compliance with the standards in GMP+ BA1 Product Standards. Specific
feed safety limits and GMP+ BA3 Minimum Requirements Negative List must be
carried out before the participant agrees to deliver a feed to a customer and must
ensure that :
a. the feed requirements have been established;
b. a solution is found for requirements from the contract or from orders which
deviate from requirements which were made earlier, and;
c. the participant has the ability to meet the established requirements.
Records of the results of the review and actions arising from the review must be
maintained (see section 4.2.4).
Where animal feed requirements are changed, the participant shall ensure that the
relevant documents are amended and that the relevant personnel are made aware
of the changed requirements.
7.2.3 Description of the feed based on requirements (specifications)

The participant must describe the feed (end products) based on the requirements
which have been established to the degree necessary for proper identification and
risk assessment.
There must be a description for each feed. The scope of the description of the feed
must stretch from the ingredients used during production (for example feed
materials, feed additives and premixes) up to and including distribution.
The specifications must at least include the following:

a. features of the feed:
1. general details (name, code, origin, method of creation/production, etc.)
2. composition (chemical, physical, microbiological);
3. raw materials and auxiliary substances used (including feed additives and
processing aids);
4. standards / requirements (feed legislation, agreements with clients) and
tolerances;
5. other features (including storage, packaging).
b. characteristics for use:
1. intended use;
2. processing instructions;
3. instructions for use to animals (incl. any waiting periods);
4. storage conditions;
5. conditions and agreements with respect to transport and the place of
delivery;
6. storage life;
7. the legal information on the packaging or the accompanying documents.

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NOTE: It may be decided for reasons of effectiveness to form feed groups. It is
important that:
a. specific differences between the individual feed to be produced (end products)
are examined critically;
b. the production and storage conditions are equivalent;
c. no major aspects relating to product safety are forgotten.
7.2.4 Communication with the customer

The participant must establish and implement effective measures for
communication with customers with respect to:
a. information about the feed;
b. enquiries, contracts or order handling including amendments, and;
c. customer feedback, including customer complaints.
The participant must have a system in place for the recording and handling of
complaints.
7.3 Process information

The HACCP team must draw up a description of the production process for each
feed or feed group in the form of flow diagrams and a layout which enables the
organisation to identify and assess hazards.The flow diagrams and the layout must
be verified by the HACCP team.
If an feed undergoes any change through treatment and processing or a stage of

production, treatment and processing, storage or distribution the participant must
review the procedure and modify it where necessary. The steps in sections 7.4 to
7.7 must be gone through. The verification must be established in a plan.
7.3.1 Flow diagrams of the process

The flow diagrams must comply with at least the following requirements :
a. representation of all the individual steps in the process order (purchasing to
delivery), including any work outsourced as well as the description of all, raw
materials and processing aids, used and also any by-products, customer
returns and waste which may be produced during the process.
b. clear, accurate and sufficient detail in order
1. to establish possible hazards
2. to distinguish control measures used.
7.3.2 Diagram of the organisation

The whole infrastructure of the establishment must be shown in a diagram of the
organisation, such as;
a. the production units, storage areas and personnel facilities;
b. the routing of products;
c. the areas/rooms where cross-contamination or incidental contacts are possible
between raw materials and auxiliary substances, lubricants and cooling agents,
semi-produced and other feed (end products), packaging, pallets, etc.

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7.4 Hazard analysis
The HACCP team identifies and assesses based on flow diagrams all potential
hazards which can have a negative influence on feed safety. This is done
systematically for each process step in each process flow diagram and on every
change in the process which can have a negative effect on feed safety. The
prerequisites programmes are part of the hazards analyses.
7.4.1 Identification of hazards

The HACCP team must identify and record all potential hazards which may have a
negative effect on feed safety. The hazard identification is based on:
a. raw materials and auxiliary substances;
b. the specification of the animal feed;
c. the business layout and resources used;
d. the process diagram drawn up;
e. the lay-out drawn up;
f. experience, expertise, research and other sources of information
(internal/external);
g. the generic risk assessment from the Feed Support Products (FSP) (if
applicable).
For each hazard the HACCP team also records an acceptable level of presence in
the animal feed whereby there is at least compliance with the statutory norms and
those laid down in the GMP+ FSA module (GMP+ BA1 Product Standards. Specific
feed safety limits).
7.4.2 Risk assessment

The HACCP team carries out a risk assessment for each identified hazard. The
purpose is to establish whether a hazard is of such a nature that elimination or
reduction to an acceptable level is essential for the production of safe feed.
The carrying out of a risk assessment determines which possible hazards are actu-
ally a risk and where control by way of control measures is therefore necessary
The assessment is also based on practical experience, experimental data, litera-

ture, etc. The participant must document the data used and the conclusions.
The carrying out of the risk assessment can also be done using a decision-making
tree including the risk estimate (‘chance x seriousness’) from the HACCP manual or
in a way which is equivalent to this.
7.5 Establishment of Critical Control Points (CCP’s)
7.5.1 Determination of control measures

The HACCP team must establish record and implement the measures to control
any risk for which it has been established on the basis of the risk assessment in
section 7.5 that this risk may have a negative effect on feed safety.

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More than one control measure may be necessary to control a risk and more than
one risk may be controlled by a single control measure.
7.5.2 Establishment of Critical Control Points (CCP’s)

The HACCP team must then establish, for each control measure which is drawn up
for a risk which may have a negative influence on feed safety, whether this control
measure is the last measure in the process of controlling this risk in question. In the
event of a positive decision then this is a critical control point (CCP). The reason for
there being a critical control point (CCP) must be laid down.
The establishment of critical control points (CCPs) can also be done with the aid of
a decision tree from the HACCP manual.
Control measures which are associated with critical control points (CCP) are desig-
nated as specific control measures. The participant must monitor each specific con-
trol measure. In addition, specific control measures must be provided with correc-
tive actions and these specific control measures must be validated and verified.
Control measures which are not associated with critical control points (CCP) are
designated as general control measures. General control measures are actions or
activities. General control measures must also be validated and verified to demon-
strate their correct functioning for the individual organisation.
7.6 Standards
In order to establish whether a specific control measure is effective, the HACCP
team must establish for each Critical Control Point (CCP)
a. which parameters must be measured, analysed or observed, and
b. which product standards (action and rejection limits) apply for these parameters.
The derivation of the product standards must also be established.
In establishing the product standards (action and rejection limits) there must be
compliance with the relevant feed legislation and the product standards established
under this GMP+ FSA module. These product standards must be considered to be
(contractual) obligations.
A appropriate method of working has therefore been established and maintained

with respect to the management and application of the relevant product standards.
NOTE: In establishing the product standards the participant may possibly make use
of that which has been determined in section 7.3.
In addition to compliance with the adopted product standards (GMP+ BA1 Product
Standards. Specific feed safety limits) the participant must comply with the residue
levels of feed additives and feed medicines. GMP+ BA1 Product Standards. Specific
feed safety limits contains the maximum residue standards for (critical) feed
additives and feed medicines. These product standards apply to compound feed,
semi-finished products, feed materials and premixtures.
To control the residue standards the participant must, among other things, measure
the carry-over for the installations and based on the results obtained from this
establish the production order. See the requirements in section 7.12.

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7.7 Monitoring and measuring
7.7.1 Monitoring plan

A monitoring plan must be drawn up in writing and implemented which includes in
particular the control of critical points in the production process.
The plan includes all planned measurements, analyses and observations of

features which indicate that the critical control points (section 7.7) are controlled
and applies to processed materials up to and including the produced feed (end
products).
The monitoring plan must at least be in accordance with the inspections

established in this GMP+ FSA module (GMP+ BA4 Minimum requirements for
Sampling and Analysis). The participant must provide the reasoning for the
structure of the monitoring plan.
The results of the monitoring must be recorded.
The monitoring plan includes:

a. the procedures for and the frequency of the sampling
b. the (analysis) methods and equipment to be used These methods must
demonstrate the capacity of the processes to achieve planned results.
c. the frequencies of the analyses, checks and inspections
d. the compliance with the specifications – and the use in the event of non-
compliance with the specifications
e. all planned inspections and checks and analyses
f. the instructions for the carrying out of inspections and checks
g. the personnel responsible for the carrying out of the monitoring
h. the personnel responsible for the assessment of the monitoring results
i. the personnel responsible for releasing the feed.
The participant must ensure proper identification and storage of the samples taken
for monitoring during an appropriate period of time. The participant must make the
results available on request to GMP+ International.
Each participant must, within the framework of the feed safety management
system, be able to have available a laboratory with sufficient personnel and
equipment.
If measurement and monitoring takes place by way of an analysis this must be
carried out by a laboratory certified in accordance with GMP+ B10 Laboratory
testing, which is certified for this analysis.
If no laboratory is GMP+ B10 Laboratory testing certified for this analysis the
participant must at any rate have this analysis carried out by a laboratory which is
GMP+ B10 Laboratory testing certified for other analyses. The participant must
obtain guarantees that the carrying out of this analysis is subject to the same
guarantees as the carrying out of certified analyses.
NOTE: A participant can also have analyses carried out by a laboratory which is
certified in accordance with a standard which has been declared to be equivalent to
the GMP+ B10 Laboratory testing standard. See GMP+ BA10 Minimum Require-
ments for Purchasing.

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7.7.2 Monitoring plan (supplementary for processing of feed additives / feed med-
icines
The participant must check that the established residue standards for feed
additives and feed medicines are not exceeded. This must be done at least after
the measurement of the carry-over and the setting up of the production order in
accordance with section 7.12.1 and - if there is reason to do so - at other
moments.
If the residue standards are exceeded then

a. the instructions and procedures must be adjusted, and
b. the feed materials in question must be considered to be non-standard prod-
ucts. See section 7.9 for this.
7.8 Corrective actions

The participant must ensure that non-conformities (in the feed or process) to the
requirements in this standard are recorded and controlled in order to prevent
unintentional use or delivery of the product. The controls and associated
responsibilities and competences for dealing with non-conformities must be defined
in a documented procedure.
The participant must deal with non-conforming feed in one or more of the following
manners:
a. by taking measures to remove the observed non-conformities;
b. by permitting use, release or acceptance with the approval of a competent au-
thority;
c. by taking measures to exclude the originally-intended use or application If
products are no longer appropriate for feed they must be transported to a
destination that is in accordance with the provisions in the applicable feed
legislation.
Records of the nature of non-conformities and any measures taken later, including
approvals obtained, must be maintained (see section 4.2.4). If a non-conformity is
corrected it must be verified again to show that it complies with the requirements.
NOTE: This control must provide for identification, documentation, evaluation,

segregation (when practical), disposal of non-conforming feed and for notification to
the involved stakeholders, both internal and external.
7.9 Validation of the HACCP plan

The purpose of validation is to ensure that the hazards which were originally
established by the HACCP team are complete and correct and that they must be
effectively controlled using the proposed general and specific control measures, the
monitoring plan and the corrective actions.
Top management must set up a validation team to ensure absence of bias.

Members of the HACCP team may be members of the validation team but the

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validation team must also have members who are independent. The composition of
the validation team and the activities they carry out must be clearly established.
Corrective actions are satisfactory and must prevent an unsafe feed from being
released and provide proof that the situation can be immediately corrected.
The participant must ensure that all documents with the procedures developed in
accordance with sections 7.1 to 7.10 are always up to date.
7.10 Purchasing
7.10.1 Purchasing process

The participant must ensure that purchased feed and services comply with the
specified purchasing requirements. This is established in a documented procedure.
The method of control which is used on the purchased product and the supplier
must be dependent on the effect of the purchased product on subsequent product
realisation or on the feed (end product).
The participant must assess suppliers and choose those suppliers who are able to
deliver a product which complies with the requirements of the participant.
At least the following requirements must be met with respect to the above.
a. The participant purchases products or services for which there is a GMP+
standard only from suppliers who are GMP+ certified at the moment of delivery;
b. Contrary to paragraph a., the participant may also purchase products or ser-
vices from suppliers which are certified based on a standard approved in the
GMP+ FSA module;
c. Contrary to paragraph a., certain products and services may also be bought
without one of the above certificates. Separate requirements have been
established for this.
In GMP+ BA10 Minimum Requirements for Purchasing there are details of the
above options.
d. Prior to the purchase of other products (other than feed) or services6 (other
than storage and transhipment, transport or laboratory) the participant must
carry out its own risk assessment based on HACCP principles. Based on this
risk assessment and also the feed safety assurance, which is applied by the
supplier, the participant must make a selection of suppliers and must adjust his
(entry) check accordingly.
From each type of feed material be purchased or received, there must be a generic
risk assessment in the Feed Support Products (FSP).
If it is a feed material for which there is no risk assessment in the Feed Support
Products (FSP), the participant must first offer a risk assessment to GMP+
International for inclusion in the database referred to. Only after inclusion in the
database may the feed material be sold or received.
6
Which may (can) not be covered under a GMP+ standard because, for example, no GMP+ standard
has been established.

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Criteria for selection, assessment and reassessment must be established. Records
of the results of the review and any required actions arising from the review must
be maintained (see section 4.2.4).
7.10.2 Purchasing data

Purchasing data must describe the product or service to be purchased. This
includes in any event and where applicable a description of:
a. requirements for approval of the product, procedures, processes and
equipment;
b. requirements for the qualifications of personnel (see section 6.2), and
c. requirements of the feed safety management system (see section 4.1).
d. required status of the product or service. If the participant wants to purchase
an assured product or service (GMP+ assured or equivalent), it is his responsi-
bility to specify as such in the contract or another official document.
This specification is –of course- not applicable when an accepted gatekeeper
option for purchasing is applied. See for this GMP+ BA10 Minimum require-
ments for Purchasing.
The participant must guarantee the suitability of the specified purchasing

requirements before making these known to the supplier.
NOTE: the specified purchasing requirements are based on the requirements which
are set for the feed to be produced (end product, see section 7.3).
7.10.3 Verification of the purchased product or service

The participant must establish and implement the inspection or other activities
which are required in order to ensure that the purchased products and services
comply with the specified purchasing requirements.
If the participant or his customer desires verification to be carried out at the supplier
then the participant must state the proposed verification requirements and the
method of product release in the purchasing information.
On reception of the products the participant will carry out an entry inspection. He
will verify that the products received comply with the requirements (specifications).
The participant must also check that the transport complies with the stated
requirements (as a minimum a check on: the GMP+ certification of the carrier,
compliance with the requirements with respect to loading sequence, previous loads
and implementation of the necessary cleaning regimes). If the result of the inspec-
tion is positive then the loading compartment is approved for the transportation of
feed. This inspection must be carried out by a loading inspector. A 'loading inspec-
tor' is a position which is specified in the feed safety management system of the
participant. This role is fulfilled by an employee who, on the basis of training and
experience, has the knowledge and skills required for the inspection of a loading
compartment for its suitability for the loading of feed.
The LCI reports for all received sea transport, short sea shipping, inland waterway
transports or rail transport should be available or retrievable.

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The participant will ensure that veterinary medical products are received and
processed in accordance with the statutory provisions.
7.11 Production
7.11.1 Customer property

The participant must be careful with the property of the customer when it is under
the control of or used by the participant.
The participant must establish, verify, protect and store the property of the
customer when it is delivered for use or is part of the product. If any customer
property is lost, damaged or is otherwise considered to be unappropriate for use
this must be reported to the customer and records must be kept of this (see section
4.2.4).
The participant must control, handle, assess and secure the property of the
customer throughout the production process in the same way as its own products
(in accordance with the requirements of this GMP+ standard).
7.11.2 Maintenance of the product

The participant must ensure during internal processing and delivery to the
proposed destination that the feed continues to comply with the requirements set.
This maintenance must include identification, handling, packaging, storage and
protection.
7.11.3 Labelling and delivery

When the participant is responsible for the transport he must provide the carrier
with sufficient information with respect to the nature of the product and of the spe-
cific product characteristics including its (chemical) composition, to enable the car-
rier to determine a correct cleaning regime.
When the customer is responsible for the transport and the loading compartment is
not clean, free from load remains or the odour of previous loads then the participant
will submit this to the customer for assessment before allowing loading to start. A
record is maintained of the judgement of the customer.
The mandatory statutory information must be provided on delivery to the customer.
See GMP+ BA6 Minimum requirements for labelling & delivery for additional label-
ling requirements.

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8 Measurement, analysis and improvement
8.1 General
The participant must plan and implement the required monitoring, measurement,
analysis and improvement processes in order to:
a. demonstrate that the feed meets the requirements;
b. ensure that the feed safety management system meets the requirements, and
c. continuously to improve the effectiveness of the feed safety management
system.
This must include establishment of the methods used including statistical

techniques and establishment of their degree of use.
8.2 Internal audit

The participant must carry out internal audits at planned intervals to determine
whether the feed safety managementsystem:
a. conforms to the requirements of this GMP+ standard and to the requirements
of the feed safety system established by the participant, and
b. is effectively implemented and maintained.
An annual (which means a minimum audit frequency of 1x per 12 months) audit

programme must be planned and implemented in which all parts of the process
must be addressed. Account must be taken of the results of the previous audits.
The audit criteria, scope, frequency and methods must be established. Selection of
the auditors and the conduct of audits must ensure the objectivity and impartiality of
the audits. Auditors must not audit their own work.
The responsibilities and requirements for planning and conducting audits, and for
reporting results and maintaining records (see section 4.2.4), must be recorded in a
documented procedure.
The management responsible for the area being audited must ensure that actions
are taken without undue delay to eliminate detected non-conformities and their
causes. Follow-up activities must include the verification of the actions taken. The
participant must also record the verification results.
8.3 Verification of the feed safety management system

The participant must determine, collect and analyse appropriate data at least once
per year (which means with a minimum frequency of 1x per 12 months) to
demonstrate the suitability and effectiveness of the feed safety system and to
evaluate whether continuous improvement in the effectiveness of the feed safety
management system is feasible. Verification of (elements of) the HACCP system is
part of this assessment.
This must include monitoring and measurement data from other relevant sources
(including monitoring, internal/external audits, complaints, records, evaluations).

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The analysis of the data must provide information with respect to:
a. compliance with feed requirements (see section 7.3.)
b. characteristics and trends of processes and products including opportunities
for preventive measures, and
c. the suppliers
NOTE: The output of this analysis partly forms the input for the management review
(section 5.5.2)
8.4 Improvement
8.4.1 Continual improvement

The participant must continually improve the effectiveness of the feed safety
system through the use of the feed safety policy, feed safety objectives, audit
results, analysis of data, corrective and preventive actions and management
review.
8.4.2 Corrective action

The participant must take action to eliminate the cause of non-conformities in order
to prevent recurrence. Corrective actions must be appropriate to the effects of the
non-conformities encountered.
A documented procedure must be established to record requirements for:

a. reviewing non-conformities (including customer complaints);
b. determining the causes of these non-conformities;
c. evaluating the need for action to ensure that non-conformities do nor recur;
d. determining and implementing action needed;
e. records of the results of action taken (see section 4.2.4), and
f. reviewing corrective action taken.
8.4.3 Preventive action

The participant must determine measures to eliminate the causes of potential non-
conformities in order to prevent their occurrence. Preventive actions must be
appropriate to the effects of the potential problems.
A documented procedure must be established to record requirements for:

a. determining potential non-conformities and their causes;
b. evaluating the need for action to prevent non-conformities;
c. determining and implementing action needed;
d. records of the results of action taken (see section 4.2.4), and;
e. reviewing preventive action taken.

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Module: Feed Safety Assurance

© GMP+ International B.V.

All rights reserved. The information in this publica-

Revision no. / Amendment Concerns Final implemen-

Chapter 2 has been updated. Emphasized is 2 01-01-2015

Requirements for control of residues have 6.7.1.5 01-10-2015

Requirements for specification of the status 7.10.2 01-10-2015

GMP+ B1 Production, Trade and Services 2/40

GMP+ B1 Production, Trade and Services 3/40

GMP+ B1 Production, Trade and Services 4/40

1.2 Structure of the GMP+ Feed Certification scheme

GMP+ B1 Production, Trade and Services 5/40

Feed Safety Assurance Feed Responsibility Assurance

This document is referred to as GMP+ B1 Production, Trade and Services and is

1.3 Scope and application of this standard

In most cases in this standard in the requirements for production or processing of

The requirements of this standard apply to organisations, irrespective of their type

GMP+ B1 Production, Trade and Services 6/40

1.4 The structure of this standard

1.5 Exclusion of requirements

No requirements may be excluded because the participant finds them to be not

GMP+ B1 Production, Trade and Services 7/40

Certification of the feed safety management system against the requirements of

3 Terms and Definitions

See GMP+ A2 Definitions and Abreviations.

GMP+ B1 Production, Trade and Services 8/40

The participant must:

1. The responsibility of the participant begins where the responsibility of the

3. All business locations and processes / process lines where production,

4. If an participant decides to outsource a process which influences

7. For a company which also carries out trading activities it is permissible to

GMP+ B1 Production, Trade and Services 9/40

Feed materials which are delivered to livestock farmers, irrespective of

8. Transport of packaged raw materials or feed

Sealed loading units

a) Management of cleaning and inspection of the loading unit is the re-

c. determine criteria and methods required to ensure that both the

e. monitor, measure and analyse these processes

f. implement actions which are necessary to achieve planned results and

These processes must be managed by the participant in accordance with the

GMP+ B1 Production, Trade and Services 10/40

The documentation of the feed safety management system must include:

4.2.2 Quality manual

4.2.3 Control of the documentation

There is a documented procedure in which the authorities related to the approval,

GMP+ B1 Production, Trade and Services 11/40

Records must be controlled in accordance with the requirements in section 4.2.4.

4.2.4 Control of the records

Records must be legible, easily recognisable and retrievable. A well-documented

GMP+ B1 Production, Trade and Services 12/40

5.1 Management commitment

5.2 Feed safety policy

5.3.1 Feed safety objectives

5.3.2 Planning of the feed safety management system

GMP+ B1 Production, Trade and Services 13/40

5.4.1 Responsibility and authority

5.4.3 Management representative

5.4.4 Provision of resources

5.4.5 Internal communication

GMP+ B1 Production, Trade and Services 14/40

Records of management reviews must be kept (see section 4.2.4).